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re: WFDT Sunday 11/22Posted by Tigers0891 on 11/22/20 at 5:12 pm to txbd
Bone in ribeye
Spinach Madeline
Spinach Madeline
re: WFDT Sunday 11/22Posted by Trout Bandit on 11/22/20 at 5:15 pm to txbd
Meatloaf
Brussels Sprouts
Smothered Potatoes
Brussels Sprouts
Smothered Potatoes
re: WFDT Sunday 11/22Posted by MeridianDog on 11/22/20 at 6:33 pm to txbd
Pan Seared Redfish with Shrimp Cream Sauce and MDs Mushroom Soup
re: WFDT Sunday 11/22Posted by NOLATiger71 on 11/22/20 at 6:34 pm to txbd
Leftover pesto salmon over a greed Italian salad
re: WFDT Sunday 11/22Posted by Darla Hood on 11/22/20 at 6:52 pm to txbd
Meatloaf, mushrooms, broccoli.
re: WFDT Sunday 11/22Posted by L Boogie on 11/22/20 at 6:59 pm to MeridianDog
MD, that looks undamnbelievable.
I love mushrooms and I bet I would really love mushroom soup.
I love mushrooms and I bet I would really love mushroom soup.
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re: WFDT Sunday 11/22Posted by MeridianDog on 11/22/20 at 7:06 pm to L Boogie
Thanks.
Homemade puts all other mushroom soup to shame.
MD's Mushroom Soup
Ingredients:
2 Tablespoons, olive oil
2 Tablespoons unsalted butter
1 fresh sprig, rosemary
1/4 teaspoon sage
1 large yellow onion, diced
1 Tablespoon Garlic salt
1/4 teaspoon Black Pepper
3 ounces Baby Bella Mushrooms, fine diced
3 ounces White Mushrooms, fine diced
3 cups chicken stock
2 beef bouillon cubes
2 Tablespoons Baby Bella Mushrooms, sliced
2 Tablespoons White Mushrooms, sliced
4 Tablespoons dry white wine
1 cup heavy cream
Salt (to taste)
Directions:
Dice the onion and sauté in the butter and olive oil until lightly caramelized
Prepare the mushrooms, clean and fine dice. When onions are caramelized, add the finely diced mushrooms and continue cooking until all the water had yielded and they change color.
Add the chicken broth, beef bouillon cubes, garlic salt, black pepper, rosemary, sage, and wine. Cook with a lid for 10 minutes, then add the sliced mushrooms.
Cook for 10 minutes, then add the heavy cream. Simmer on low heat (with a lid on the pot) for 20 minutes.
Homemade puts all other mushroom soup to shame.
MD's Mushroom Soup
Ingredients:
2 Tablespoons, olive oil
2 Tablespoons unsalted butter
1 fresh sprig, rosemary
1/4 teaspoon sage
1 large yellow onion, diced
1 Tablespoon Garlic salt
1/4 teaspoon Black Pepper
3 ounces Baby Bella Mushrooms, fine diced
3 ounces White Mushrooms, fine diced
3 cups chicken stock
2 beef bouillon cubes
2 Tablespoons Baby Bella Mushrooms, sliced
2 Tablespoons White Mushrooms, sliced
4 Tablespoons dry white wine
1 cup heavy cream
Salt (to taste)
Directions:
Dice the onion and sauté in the butter and olive oil until lightly caramelized
Prepare the mushrooms, clean and fine dice. When onions are caramelized, add the finely diced mushrooms and continue cooking until all the water had yielded and they change color.
Add the chicken broth, beef bouillon cubes, garlic salt, black pepper, rosemary, sage, and wine. Cook with a lid for 10 minutes, then add the sliced mushrooms.
Cook for 10 minutes, then add the heavy cream. Simmer on low heat (with a lid on the pot) for 20 minutes.
This post was edited on 11/22 at 7:10 pm
re: WFDT Sunday 11/22Posted by MeridianDog on 11/22/20 at 7:12 pm to MeridianDog
No one asked, but here is the redfish dish.
Pan Seared Redfish with Shrimp Cream Sauce
Shrimp Cream Sauce
Ingredients:
18 small to medium shrimp, Peeled
2 Tablespoons onion, fine dice
1 Tablespoon Celery, fine dice
2 Tablespoons unsalted butter
1/4 teaspoon Slap Ya Momma Cajun Seasoning
1/2 teaspoon Lawry’s Garlic Salt
1/8 teaspoon Red Cayenne pepper
1/4 cup dry White Wine
1/4 cup Heavy Cream
1/4 teaspoon chicken Better than Bouillon paste
1 Tablespoons Green onion tops, sliced
Directions:
Dice onion and celery and sauté in the butter until translucent.
Deglaze with wine, Add Chicken Better than Bouillon paste, and seasonings.
Reduce wine by 2/3, add heavy cream and shrimp. When the shrimp turn pink, add the green onion slices. Stir to make certain all the shrimp are coated. Hold at low temperature. If the sauce gets too thick, add a little water to maintain the desired thickness.
Serve over the seared fish portion.
Redfish Seasoning
1 teaspoon Slap Ya Momma
1 teaspoon Cavender’s Greek Seasoning
1 teaspoon Lawry’s Garlic Salt
1 teaspoon Paprika
Mix well and season (dry) fish portions on both sides
Pan Seared Redfish
Ingredients:
2 Redfish Fillets
2 Tablespoons olive oil
Redfish Seasoning
Directions:
Fish portions need to be thawed and dried with a paper towel.
Season both sides of each portion with Redfish seasoning and set aside for 10 minutes.
Heat the olive oil in a sauté pan. It should sizzle when a drop of water is added.
Add fish portions and cook for 2 - 3 minutes on each side. Should turn the portion the first time when the top is somewhat opaque and the edges begin to crisp.
Serve the seared Redfish with the shrimp sauce
Pan Seared Redfish with Shrimp Cream Sauce
Shrimp Cream Sauce
Ingredients:
18 small to medium shrimp, Peeled
2 Tablespoons onion, fine dice
1 Tablespoon Celery, fine dice
2 Tablespoons unsalted butter
1/4 teaspoon Slap Ya Momma Cajun Seasoning
1/2 teaspoon Lawry’s Garlic Salt
1/8 teaspoon Red Cayenne pepper
1/4 cup dry White Wine
1/4 cup Heavy Cream
1/4 teaspoon chicken Better than Bouillon paste
1 Tablespoons Green onion tops, sliced
Directions:
Dice onion and celery and sauté in the butter until translucent.
Deglaze with wine, Add Chicken Better than Bouillon paste, and seasonings.
Reduce wine by 2/3, add heavy cream and shrimp. When the shrimp turn pink, add the green onion slices. Stir to make certain all the shrimp are coated. Hold at low temperature. If the sauce gets too thick, add a little water to maintain the desired thickness.
Serve over the seared fish portion.
Redfish Seasoning
1 teaspoon Slap Ya Momma
1 teaspoon Cavender’s Greek Seasoning
1 teaspoon Lawry’s Garlic Salt
1 teaspoon Paprika
Mix well and season (dry) fish portions on both sides
Pan Seared Redfish
Ingredients:
2 Redfish Fillets
2 Tablespoons olive oil
Redfish Seasoning
Directions:
Fish portions need to be thawed and dried with a paper towel.
Season both sides of each portion with Redfish seasoning and set aside for 10 minutes.
Heat the olive oil in a sauté pan. It should sizzle when a drop of water is added.
Add fish portions and cook for 2 - 3 minutes on each side. Should turn the portion the first time when the top is somewhat opaque and the edges begin to crisp.
Serve the seared Redfish with the shrimp sauce
This post was edited on 11/22 at 10:20 pm
re: WFDT Sunday 11/22Posted by Darla Hood on 11/22/20 at 7:27 pm to Coater
My son raved about them. By the time I wanted to try them and asked if he would take 2/3 of them, he was burned out on them. Therefore, I have not had any. It’s too much for one person and my husband wasn’t interested.
I know, cool story, bro.
I know, cool story, bro.
re: WFDT Sunday 11/22Posted by Bayou Tiger Fan Too on 11/22/20 at 8:43 pm to txbd
Brisket, red beans, rice, bacon Mac and cheese, slaw and rolls. ??
Brisket to go. :)
Brisket to go. :)
re: WFDT Sunday 11/22Posted by Darla Hood on 11/22/20 at 8:49 pm to Bayou Tiger Fan Too
Accidentally hit the downvote, sorry.
re: WFDT Sunday 11/22Posted by Bayou Tiger Fan Too on 11/22/20 at 8:53 pm to Darla Hood
Been married for over thirty years. I’m used to being downvoted! :)
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